Potato and Cheese Breakfast Casserole

Potato and Cheese Breakfast Casserole

Made  times
slambo001 0

"Quick and easy kid favorite!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 449 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 33.6 g
  • 52%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 252 mg
  • 84%
  • Sodium:
  • 872 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Arrange potato nuggets in a single layer on a baking sheet.
  3. Bake in the preheated oven until potato nuggets are partially cooked, 12 to 15 minutes. Remove from oven.
  4. Reduce oven temperature to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  5. Heat a large skillet over medium-high heat. Cook and stir sausage, onion, chili powder, basil, and garlic in the hot skillet until sausage is browned and crumbly and onion is soft, 5 to 7 minutes; drain and discard grease.
  6. Whisk eggs and cream together in a bowl until evenly blended; season with pepper.
  7. Arrange partially-cooked potato nuggets in the prepared casserole dish; sprinkle with Cheddar cheese. Spread sausage mixture over cheese layer. Pour egg mixture over sausage layer.
  8. Bake in the preheated oven until set in the middle and lightly browned, 30 to 40 minutes. Allow to cool for 5 minutes before serving.


  1. 18 Ratings

Most helpful positive review

This is such an easy recipe to make, and even tastes great the next day. I used Ore Ida Tator Tot and microwaved them for 5 minutes rather than cooking in the oven, to save a little time. I di...

Most helpful critical review

Everyone thought it was too dry.

This is such an easy recipe to make, and even tastes great the next day. I used Ore Ida Tator Tot and microwaved them for 5 minutes rather than cooking in the oven, to save a little time. I di...

This is super easy and tastes great! Modifications I made to take to work: omit chili powder and pepper, use Turkey Breakfast Sausage, reserve 1/2 C cheese for top. Co-workers LOVED it!!

Wow, this is an awesome recipe! Brought it in for a work potluck and not only was it inhaled, 4 people immediately asked for the recipe. I pretty much followed the recipe as written except i u...

Well this is the second tune within 6 days that I've made this recipe upon my children and husband's enthusiastic requests so I'd. Say its a keeper. I followed recipe except I added a cup more c...

I use sage sausage and omit the basil and chili powder. So amazing!

This gets 5 stars from me since I don't even care for sausage and I went back for me! I prepped it a day ahead of time and kept in the frig. I forgot to include the onion/spices when I browned...

I tweaked the recipe a bit since I don't care for sausage and for convenience- now this has been the top requested food item at family gatherings the last three times we've gathered! So, instea...

Delicious easy recipe! I used whole milk and cut the cheese in half to make this recipe a little healthier and it was still yummy! I also added frozen peas and my picky two year old asked for...

I Have made at least 5 different breakfast casseroles from this site, and they have all been very good, but this is the one that my boys keep on asking for.

From around the web